Kismet
10-19-2004, 02:45 PM
Our grocery store had lovely pork loin roasts on sale this week, and I had all of the veggies from my CSA, so I made this recipe last night. I only made 1/2 recipe, and it still made LOTS! The flavor of the pork was very mild - I made sure to S&P before searing which helped a lot. The veggies were just the right blend of sweet and tart from the maple syrup and vineagar. Because I only had 1.5 pounds of pork, my dish was done in about 1 hour. That was actually plenty of time for the cabbage, apples, and turnips, as well, because we cut the turnips in very small pieces. All in all, a very fall-tasting dinner which made the house smell wonderful!
Roast Pork with Apples, Cabbage, and Turnips
Showcasing the best of fall's flavors, this hearty dish combines tart apples with smoky bacon, pungent cabbage, and sweet maple syrup. The apples and vegetables cook along with the pork so the flavors are harmonious. Full-flavored, tart apples, such as Granny Smith, Jonagold, Albemarle (Newtown) Pippin, Roxbury Russet, or Winesap, provide the best flavor.
Cooking spray
1 (3-pound) boneless pork loin roast, trimmed
2 cups finely chopped onion
1 slice applewood-smoked bacon, chopped
5 cups thinly sliced peeled tart apple (about 1 1/2 pounds)
3 cups thinly sliced green cabbage
3 cups (1-inch) cubed peeled turnips
3/4 cup dry white wine
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 375º.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 15 minutes, browning on all sides. Remove pork from the pan. Add onion and bacon to pan; sauté 5 minutes or until onion is tender. Return pork to pan. Add apple and remaining ingredients, and bring to a simmer. Place pan in oven. Bake, uncovered, at 375º for 1 hour and 15 minutes or until a thermometer registers 155º, turning pork after 45 minutes.
Yield: 10 servings (serving size: 3 ounces pork and about 1/2 cup apple mixture)
NUTRITION PER SERVING
CALORIES 262(34% from fat); FAT 9.8g(sat 3.5g,mono 4.3g,poly 0.9g); PROTEIN 25.7g; CHOLESTEROL 70mg; CALCIUM 50mg; SODIUM 333mg; FIBER 2.8g; IRON 1.4mg; CARBOHYDRATE 17.6g
Roast Pork with Apples, Cabbage, and Turnips
Showcasing the best of fall's flavors, this hearty dish combines tart apples with smoky bacon, pungent cabbage, and sweet maple syrup. The apples and vegetables cook along with the pork so the flavors are harmonious. Full-flavored, tart apples, such as Granny Smith, Jonagold, Albemarle (Newtown) Pippin, Roxbury Russet, or Winesap, provide the best flavor.
Cooking spray
1 (3-pound) boneless pork loin roast, trimmed
2 cups finely chopped onion
1 slice applewood-smoked bacon, chopped
5 cups thinly sliced peeled tart apple (about 1 1/2 pounds)
3 cups thinly sliced green cabbage
3 cups (1-inch) cubed peeled turnips
3/4 cup dry white wine
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 375º.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 15 minutes, browning on all sides. Remove pork from the pan. Add onion and bacon to pan; sauté 5 minutes or until onion is tender. Return pork to pan. Add apple and remaining ingredients, and bring to a simmer. Place pan in oven. Bake, uncovered, at 375º for 1 hour and 15 minutes or until a thermometer registers 155º, turning pork after 45 minutes.
Yield: 10 servings (serving size: 3 ounces pork and about 1/2 cup apple mixture)
NUTRITION PER SERVING
CALORIES 262(34% from fat); FAT 9.8g(sat 3.5g,mono 4.3g,poly 0.9g); PROTEIN 25.7g; CHOLESTEROL 70mg; CALCIUM 50mg; SODIUM 333mg; FIBER 2.8g; IRON 1.4mg; CARBOHYDRATE 17.6g